2001 Raw Yi Wu Pu-erh Tea Cake. Wild Spring Tea Type_Jasmine Flavour: Floral and sandalwood fragrance

Flavour: Floral and sandalwood fragrance

Medium fermented to yield stronger tea taste and longer shelf life

The teacake has loosened up substantially after 2 1/2 decades of ageing in our professional warehouse in Hong Kong

7~10 grade thick board leaves with branches

2001 Raw Yi Wu Pu-erh Tea Cake. Wild Spring Tea Type_Jasmine Flavour: Floral and sandalwood fragranceOne of our best product available using hand picked bud set fresh spring leaves from a single Mun La, Yi Wu estate, hundred years old arbor tree. The teacake was made in a traditional method with stone weight by experienced tea master. Aged in our professional warehouse in Hong Kong for the past 18 years. Moderately priced for an outstanding quality teacake. Aromatic, brisk, pine, aged tea flavour.